For every 1 quart of chopped cabbage, add 1 quart chopped green tomatoes, 4 chopped, green bell peppers, and 2 chopped onions. Sprinkle with 1/4 c. salt and let sit overnight. Drain and add to boiling liquid (boiled for 5 min.) made of 1 1/2 c. vinegar, 1 1/2 c. water, 2 c. brown sugar, 1 t. dry mustard, 1 t. turmeric, 1 t. celery seed. Bring to a boil and fill jars, leaving 1/4-inch headspace. Process pints for 10 min. in a boiling-water canner.
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